Come Into the Light (Roast - That Is...)

My first cup of really fresh, unique, and delicious coffee was a French roast blend brewed in a French press, (oui, oui). That distinctive dark, bittersweet, slightly charred taste served as my benchmark for all that was good and right in a cup of coffee.  After a while, I came to realize most good French roast coffee tastes dark, bittersweet, and slightly charred.  Dark roasted coffee is like comfort food - it is good, simple, and predictable.  

Closeup 4:

Closeup 4:

Closeup 1

Closeup 1:

Here is my little espresso piece of heaven...

Here is my little espresso piece of heaven:

 

Why Is There Swiss Water In My Decaf?

Click here to go to the Swiss Water website
 
Decaffeination Unplugged
 
 

 

I know you are not supposed to cry over spilled milk but what about coffee?

When does a glass of iced coffee equal one and a half pots of hot coffee and a full pitcher of iced coffee? Let me tell you about it....
 

Colombian coffee: what it takes to grow coffee

Not many people have the possibility of knowing the details of growing coffee and even less the chance to visit a coffee plantation. My blog has been about some of the people involved in the delicate -and strenuous- chores of producing good quality coffee presenting the persons who dedicate their lives to coffee, not as a commodity but as the fragrant fruit of their loving work. Now I want to give you guys a few numbers to ponder over your next steaming cup or refreshing glass of iced coffee.

(Goin') Rusty's Hawaiian

image courtesy of Rusty's HawaiianHey, remember when biscotti interviewed Kona Earth a few weeks ago?  We became so captivated with the special conditions for coffee farming in Hawaii that we pressed our editors to send us on a vacation “business trip” to Hawaii for amazing surfing “research.”  We were dead set on getting you the untold, blood &amp

New Roaster- Armeno Coffee Roasters of Northborough MA

Armeno Coffee Roasters must be one of the coolest places to work in the coffee business.

It's hArmeno's former wheat milloused in a former grain mill that sits atop a stream in Northborough MA.

Pages

Antigua Coffee: The traditional and millenary heritage

February 8, 2010| by gabriela

It has been a busy end of 2009. I love beginnings and 2010 is promising. I am sure it will bring us opportunities to make it a better year.

 

see more...

Category: BLOG

Colombian coffee: an interview with the pros

January 28, 2010| by Gazy

Yorisato Iwata, SCAA member, talks softly but wisely. He silently watches what goes on around him. His first visit to Colombia was different to his visits to other countries. He is used to meet with executives in their offices, but in Colombia we took him to visit the farms, to talk to the farmers and their crews so he could get a close look at the people who cultivate the coffee that he will sell. He also had the opportunity to taste several of the foods and drinks that the campesinos enjoy and, of course, to savor coffee freshly roasted, ground and brewed right at the fincas by the growers themselves.

GK. - How long have you been involved in the coffee business and how?

see more...

Category: BLOG

Discovery - Hawaiian Coffees and Pour Overs

January 24, 2010| by shawn

Last week, I volunteered at a booth at the Fancy Food Show in San Francisco.  The booth belonged to the Hawaii Coffee Association and its purpose was to promote Hawaiian coffees.  Few other booths were dedicated to coffee at the show, consequently, plenty of folks stopped to sample our brews.
 

see more...

Category: BLOG

Finely Ground Coffee Adjectives

January 15, 2010| by scottpiro

OK.  Biscotti’s first post was well received.  Blessing/curse.  Now what should I write about this week?

 

see more...

Category: BLOG

The Best of Guatemalan Coffees

November 30, 2009| by gabriela

Guatemalan magnificent volcanoes 

Photo by Blogdeguatemala.com 

Landing in Guatemala City is a pleasure to the sight. Clear blue sky, sunlight softly caressing the magnificent volcanoes, gently reminding us they are still alive.  Agua volcano nourishes coffee plantations soils with sand, once in a while, and Fuego and Pacaya send some lava smoke to recall all their energy.  This type of soil, microclimate, altitude, varieties and the right process combine to produce Guatemala's finest coffees.

 

see more...

Category: BLOG

Our Passion for Coffee

November 12, 2009| by paradiso

Biography of Mayco Castro, the owner of Cafe Paradiso.  The story describes Mayco's passion and history with coffee.

see more...

Category: BLOG

One More Complication on the Way To Judging Coffee

November 12, 2009| by wlush

As if it wasn't complicated enough.

Sometimes I think that coffee is more complicated than wine.  Forget about the up-front factors, like location, weather, ripeness of the fruit, processing, aging, etc.  They both have those things in common.  I'm just talking here about the final enjoyment.

see more...

Category: BLOG

The New world meets the old: Coffee Adventures in the Spice Islands

November 3, 2009| by Alun

I well remember the proverbial first day of the rest of my life. I had arrived in Bali at 10.30pm after leaving Wellington some 23 hours previously and transiting in Sydney. I was on a QANTAS flight packed with an eclectic mix of middle aged holiday makers heading for resorts and surfers heading for sparkling white sand beaches and the perfect wave. The only thing they all seemed to have in common was an unquenchable thirst for booze. When the crew came around with the immigration cards, the guy from Cronulla sitting next to me filled in BALI under “what country are you arriving in” and grabbed another 2 cans of Fosters.

see more...

Category: BLOG

Trips to origin - the SCAE trip to Hawaii

November 3, 2009| by shawn

Last week, I had the great pleasure of co-hosting the Specialty Coffee Association of Europe's (SCAE) origin tour to Hawai‘i.  Ok, I wasn't really hosting; rather, I was giving moral support.  Andrew Hetzel of Cafemakers did all the hard work and many hours of driving.  I just tagged along to offer what knowledge I could.

see more...

Category: BLOG

Java - Indonesia's Mystical Coffee Island (Java Coffee)

November 1, 2009| by Alun

For most people the geography lesson is not necessary. Java is a name that has been closely associated with coffee ever since the Dutch East Indies Company began growing the trees on the island in the early years of the 17th Century. The Island, surrounded by the warm waters of the Indian Ocean and the Java Sea, runs roughly due West to East for a little over 2000km. Rich, alluvial plains near the coast are ideal for growing rice, mango, sugar cane and other crops, while the steep volcanic slopes that densely dot the island are where most of the Arabica Coffee is grown. The combination of ideal temperatures, just the right altitudes and humidity and of course the soil types and sunshine hours mean Java has most of the natural attributes to produce quality coffee.

see more...

Category: BLOG

Categories

  • http://coffeekind.com/sites/default/files/icon_blog_on.png

    BLOG

  • http://coffeekind.com/sites/default/files/icon_knowledge1_on.png

    KNOWLEDGE

  • http://coffeekind.com/sites/default/files/icon_news_on.png

    NEWS

  • http://coffeekind.com/sites/default/files/icon_guides_on_1.png

    BREWING GUIDES

  • http://coffeekind.com/sites/default/files/icon_buying_guides_on_1.png

    BUYING GUIDES

  • http://coffeekind.com/sites/default/files/drink_guide_1.png

    DRINK GUIDES

  • http://coffeekind.com/sites/default/files/recipehover.png

    RECIPES

  • http://coffeekind.com/sites/default/files/latest%20reviews.png

    LATEST REVIEWS

Pages